Reviewed: Oct. 14, 2006

All I have to say is that this was the best Apple Cake I have ever had! I made it just as the recipe ready and it was amazing! It was so good, I sent the recipe to my sisters for them to try it!

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Joelle B.

Cooking Level: Expert

Home Town: Albany, New York, USA

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Reviewed: Oct. 5, 2006

Easy and simple recipe! It's very moist and delicious. I like it as it is without icing, but it also tastes great with buttercream icing on it.

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Kiki

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Reviewed: Oct. 4, 2006

very good and very moist. will make again. Family loved. No icing was needed, good as is.

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cat

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

It was good. I think I overbaked it by accident, but it was still really moist and everyone at work loved it. Next time, I will chop the apples smaller and add a little cloves and nutmeg.

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MishNYC

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Reviewed: Sep. 24, 2006

MOIST oh YEAH, this is a keeper,and will make again & again. This was great w/out the frosting, next time will try with frosting. I personaly would not change anything on this recipe, and the smell in the house while baking, well your'll have to make it to smell it !!!!!

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Edward Little Cheer MoM

Cooking Level: Intermediate

Living In: Auburn, Maine, USA

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Reviewed: Sep. 2, 2006

This is a great recipe! I've made it twice and I don't use the nuts. The first time we did frost it for a party and today I made another, but left it unfrosted. This is a keeper for us!

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JENNIFERJ3

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Reviewed: Jun. 29, 2006

great cake, no icing needed. I put one teaspoon of saigon cinnamon, 1/2 teaspoon of cloves, and 1/2 teaspoon of nutmeg. No nuts, substituted raisins.

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JLESTER1

Cooking Level: Intermediate

Home Town: Richlands, Virginia, USA

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Reviewed: Jun. 23, 2006

I couldnt agree more! This is wonderfully moist and "cinammony"; reminds me of the delicious cakes I would have in Germany. For me it is sweet enough without adding any kind of topping, but I imagine adding a carrot cake style icing would be great. I followed this recipe making no changes apart from using wholewheat flour and pecans. Thanks!

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lime pickle

Cooking Level: Beginning

Home Town: Bath, Somerset, England, U.K.

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Jun. 13, 2006

This cake was moist and delicious! Everyone who tasted it asked asked for seconds. I added a thin layer of caramel to the top of the cake after it came out of the oven, and that certainly kept the cake moist and delicious. I also added more apples, so it had to cook longer, but it was well worth the wait. Great recipe!

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Jennifer

Cooking Level: Beginning

Home Town: Marietta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: May 21, 2006

I've been making this cake for years. I love this cake and so does eveyone that tries it. I use half the amount of nuts (we dont care too much for nuts), but I add that same amount of raisins (we like the chewyness it gives). To top it off I brush a little melted margarine to the top of the cake and then sprinkle it with cinnamon and sugar. Perfect! It's more like a coffee cake to me so it's perfect for breakfast.

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craftgal1

Cooking Level: Expert

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Reviewed: May 11, 2006

This was a pretty good cake, similar to the Pear Bread recipie on this site. I was surprised to find it was not overly sweet even with the 2 cups of sugar. I was able to use up a bunch of really old apples. I used almond extract because I was out of vanilla. The cake was moist delicious. I also added more cinion, another teaspoon. Next time I'll try adding cardamon or nutmeg.

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DAWNCANDACE

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 15, 2006

Yum-eee. I switched this up a bit by reducing the sugars to 1C br. sugar and 1/2C white sugar (as I was going to add a glaze to the finished cake), replacing 1C of the flour with whole wheat flour and adding 1/4 tsp cardamom along with the cinnamon. And as dense as the batter was, it baked evenly and was done at 35 min (in a glass pan). Then, to gild the lily, I poured Caramel Frosting VI on top. Moist, apple-y... just plain delicious. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2006

Wow! We just had a piece hot out of the oven and it was just what we were looking for. We used braeburn apples, omitted the nuts because we didn't have any, and the frosting because it's so nice and simple by itself. Delicious!

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EMSIELOU

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Reviewed: Nov. 25, 2005

A WONDERFUL CAKE! In an attempt to save some calories I substituted Splenda for half of the sugar and substituted 4 egg whites for the two whole eggs. This recipe is a definite keeper!

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Jan

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2005

very nice way to use up extra apples!

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JEANNE ROBERTS

Cooking Level: Intermediate

Living In: Fallston, Maryland, USA

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Reviewed: Sep. 26, 2005

This was a great apple cake - it smelled SO good while it baked, and the taste was not a letdown after the smell! I frosted it with Fluffy White Frosting, a cooked and whipped frosting I found on this site. It was good, but I would probably have enjoyed the cake just as much without frosting. I only needed to bake it about 40 minutes?

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LovesCheese

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Reviewed: Jul. 31, 2005

I was worried about making an apple cake, but now I have no idea why! My cake was a huge hit, tasted excellent, and was nice and moist on the inside. I didn't need walnuts or icing. Thanks for the recipe!

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Ziegfeld

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Reviewed: Oct. 7, 2003

This is a hit at family functions and requested now. Thanks a 1,000,000.00

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DNORWOODS

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Reviewed: Jul. 28, 2003

My whole family loved this apple cake especially with the cream cheese icing that I made to go with it. It filled the whole house with such a good smell and was great eaten fresh or warmed up briefly in the microwave. Really good.

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NAN1217

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Reviewed: Feb. 21, 2003

YUMMY!!!!!! I ADDED 1/8 TSP. EACH OF CLOVES, NUTMEG, AND GINGER IN ADDITION TO THE CINNAMON. SPECTACULAR CAKE. I WILL DEFINITELY MAKE IT AGAIN.

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SUSANBELL

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Fresh Apple Cake II

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